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+ servings
Gluten Free Vegan Pineapple Upside Down Cake
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5 from 1 vote

Gluten Free Vegan Pineapple Upside Down Cake - Betty Crocker

Makes 1 cake
Course: Dessert
Servings: 8 people
Calories: 166kcal



  • 2 Tbsp butter substitute such as Smart Balance
  • 1/4 C brown sugar
  • 10 oz pineapple rings canned

For the Cake

  • 1 Box GF Betty Crocker yellow cake mix
  • 1/3 C butter substitute softened
  • 2 tsp vanilla extract
  • 1/2 C mashed banana about 2 small bananas
  • 3/4 C pineapple juice from the can


  • Preheat oven 350°F.

For the Topping

  • In a small bowl, melt butter and mix in brown sugar. Spoon mixture into 1 round 8" or 9" cake pan.
  • Lay out pineapple rings on top of sauce (saving the pineapple juice for the cake).

For the Cake

  • In a large bowl, combine cake mix, butter, banana, vanilla extract and pineapple juice. Using an electric mixer, mix on low speed for 30 seconds, then on medium speed for 2 minutes. Pour mixture into pan over the pineapple rings and sugar mixture.
  • Bake 40-45 minutes on center rack, until toothpick inserted in center comes out clean.
  • Allow to cool 10 minutes in pan. Run a knife around outer edge, then invert onto serving dish or cake plate. If the cake does not want to come out, allow to cool another 10 minutes and using a spoon tap on the bottom of the pan until it comes out easily.


Calories: 166kcal | Carbohydrates: 18g | Protein: 1g | Fat: 11g | Saturated Fat: 2g | Sodium: 125mg | Potassium: 131mg | Fiber: 1g | Sugar: 16g | Vitamin A: 499IU | Vitamin C: 6mg | Calcium: 19mg | Iron: 1mg